Low Fat Ice Cream Cake

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 215.5
  • Total Fat: 8.7 g
  • Cholesterol: 22.8 mg
  • Sodium: 129.6 mg
  • Total Carbs: 31.4 g
  • Dietary Fiber: 0.4 g
  • Protein: 3.9 g

View full nutritional breakdown of Low Fat Ice Cream Cake calories by ingredient
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Number of Servings: 12


    1.5 Quart Light Ice Cream (any flavor)
    10 Low Fat Honey Graham Cracker Sheets
    3 TB Melted Unsalted Butter
    1/2 Tub of Cool Whip Lite whipped topping


Finely crush graham crackers in a food processor.
In a medium bowl, combine 3/4 of the graham cracker crumbs with the melted butter.
Spray the bottom of a springform pan with cooking spray, then press the graham cracker mixture into the bottom of the pan.
Put the pan in the freezer for 15min, and let the ice cream thaw outside while the crust freezes.
After 15min, spread half the ice cream over the crust, then sprinkle the top with the remaing graham crackers.
Put the pan back in the freezer for another 15 minutes.
After 15min, spread the other half of the ice cream in the pan.
Freeze for 2-3 hours, top with whipped topping then freeze overnight. Decorate as desired (fresh fruit suggested).

Serves 12.

Number of Servings: 12

Recipe submitted by SparkPeople user DHJARRAH.

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